Tangy Ginger Tofu & Green Bean Bowls
with Rice, Crispy Wonton Strips & Spicy Mayo
- Fish
- Soy
- Wheat
- Eggs
- Milk
In this Asian-style bowl, ground pork and green beans are stir-fried and coated in a tangy ginger-ponzu-chili sauce. Everything comes together over a bed of fluffy rice with a shower of crunchy wonton strips and a creamy drizzle of spicy mayo.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
6 ounce
Green Beans
2.5 teaspoon
Rice Wine Vinegar
1 unit
Tofu
(Contains: Soy)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 unit
Wonton Strips
(Contains: Wheat)
1 teaspoon
Sriracha
¾ cup
White Rice
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Trim green beans if necessary; halve crosswise.
In a small bowl, combine ponzu, umami ginger sauce, half the vinegar, 2 TBSP water, and ¼ tsp sugar (all the vinegar, 4 TBSP water, and ½ tsp sugar for 4 servings).
Stir in Sriracha to taste.
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork*; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.
Break up meat into pieces, then stir in green beans. Continue to cook, stirring occasionally, until pork is cooked through and green beans are browned and tender, 3-5 minutes.
Stir ponzu mixture into pan with pork and green beans. Cook, stirring often, until slightly thickened, 1 minute more.
Taste and season with salt and pepper if desired.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide rice between bowls. Top with pork and green bean stir-fry; garnish with wonton strips. Drizzle with spicy mayo and any remaining Sriracha to taste. Serve.
